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Japanese Chefs Recipes

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  • Rikizo Aoyama

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  • Read the article: Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

    Kanagawa/Yokohama "Japanese Cuisine Rakushi"

    Rikizo Aoyama

    Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

    Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

    • Grilled dish
    • Summer
    • concentrated flavor

    • Serves 1 · ¥450

    • Cook time 30 min

  • Read the article: Fermented sea bream sashimi, topped with jellied fish broth

    Kanagawa/Yokohama "Japanese Cuisine Rakushi"

    Rikizo Aoyama

    Fermented sea bream sashimi, topped with jellied fish broth

    For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

    • Kaiseki cuisine
    • April
    • concentrated flavor

    • Serves 1 · ¥120

    • Cook time 8 hr